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Author Notes: This is a recipe I developed for the National Chicken Council. As delicious as they are pretty, these wraps are a cinch to make and are always a crowd-pleaser. They are one of the most popular orders I get at TigerLily, my catering company. If you don’t have time to poach the chicken breasts, use shredded leftover chicken or purchase a rotisserie chicken at the grocery store. - Rhonda35

Serves 4 people

2 bone-in breast halves, about 1 pound

1 small onion, halved

1 bay leaf

1cup corn, cut off the cob or frozen, thawed

1 red bell pepper, finely diced

4cups arugula, about half of a 5-oz pkg

1cup Italian flat-leaf parsley

1cup fresh basil leaves

1 1/2teaspoons anchovy paste

3 small scallions, white and green parts, lightly chopped

1 clove garlic, peeled

1/2cup mayonnaise

1/2 cup plain yogurt, preferably Greek

1teaspoon cider vinegar

zest and juice of 1 lemon

1/2teaspoon kosher salt

1/2teaspoon freshly ground black pepper

4 12-inch spinach or whole wheat tortillas

1cup romaine lettuce, chopped into chiffonade

1cup arugula

1/4cup fresh basil leaves, chopped into chiffonade

Place chicken breast halves in a large saucepan, along with the onion and bay leaf. Just barely cover the chicken with water and bring to a boil over high heat. Reduce heat and gently simmer partially covered for 20 minutes. Remove from heat, cover completely and let chicken cool in the broth. Remove chicken, discard skin and pull meat from the bones. Shred meat and place in a bowl with the corn and red pepper.

To assemble wraps, spread a quarter of the chicken mixture on each tortilla, leaving a ½-inch border. Sprinkle ¼ c romaine lettuce chiffonade, 1/4 c arugula and a pinch of the basil chiffonade over each tortilla. Roll up the tortillas, secure with a pick and cut each sandwich in half, diagonally. Serve and enjoy!